Home cooking......
Dec. 26th, 2014 08:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
osodecanelaThere is much bad going on; this evening I needed a culinary distraction. I cooked tonight.
Given his druthers, my husband always wants to go out. After wheat poisoning incidents in both November & December, both while dining out in restaurants that had gluten free menus (in name, though sadly not in practice), & having paid dearly on both occasions for letting my guard down, both the financial cost & potential health consequences leaves me less than enthusiastic about going out, when we have things in the fridge that should be eaten. There was both left over pulled pork I made last week and chicken Tinga I brought home last week that were easily reheated. I hit the organic section @ the green grocer on Monday and there were a number of things on the bargain table for sale. I grabbed a couple of lbs of golden beets, a bag of organic broccoli, a bag of red onions, plus a leek that's been in the bin for 2 weeks and needed to be either used, planted or composted. Sounds like roasted veggie time.
The beets were dispatched in a 1" dice, the leek chopped, 2 onions peeled and quartered & 3 broccoli stems were peeled and coarsely diced. A handful of dried rosemary we were given when we got married (organic from a friend's garden and stored in glass) & some dried basil into a roaster (Le Creuset a gift from Xmas last) with some garlic olive oil & into a 400 degree oven for an hour. Just a bit of white pepper and Himalayan pink salt and violá. He cleaned his plate, veggies included.
I like preparing dinner. There's a certain satisfaction in making him (& myself) food that's both safe, healthy and good tasting.
I really dislike that we eat so much take out/pre-prepared foods. Now that I know I'm gluten intolerant, and also realize just how few people out there understand what gluten free really means, I feel not taking personal responsibility for producing myown meals is an unnecessary risk. Time constraints make it at times a requirement all too frequently. My Husband is unable to cook. He has a history of odd attempts, the results of which were generally not edible. I'm not joking here. Not. Edible.
It requires that I figure out how to prepare things on the weekends that will keep well that I can build meals for us throughout the week.
I like that I'm doing this more. Seems well worth the effort.
Given his druthers, my husband always wants to go out. After wheat poisoning incidents in both November & December, both while dining out in restaurants that had gluten free menus (in name, though sadly not in practice), & having paid dearly on both occasions for letting my guard down, both the financial cost & potential health consequences leaves me less than enthusiastic about going out, when we have things in the fridge that should be eaten. There was both left over pulled pork I made last week and chicken Tinga I brought home last week that were easily reheated. I hit the organic section @ the green grocer on Monday and there were a number of things on the bargain table for sale. I grabbed a couple of lbs of golden beets, a bag of organic broccoli, a bag of red onions, plus a leek that's been in the bin for 2 weeks and needed to be either used, planted or composted. Sounds like roasted veggie time.
The beets were dispatched in a 1" dice, the leek chopped, 2 onions peeled and quartered & 3 broccoli stems were peeled and coarsely diced. A handful of dried rosemary we were given when we got married (organic from a friend's garden and stored in glass) & some dried basil into a roaster (Le Creuset a gift from Xmas last) with some garlic olive oil & into a 400 degree oven for an hour. Just a bit of white pepper and Himalayan pink salt and violá. He cleaned his plate, veggies included.
I like preparing dinner. There's a certain satisfaction in making him (& myself) food that's both safe, healthy and good tasting.
I really dislike that we eat so much take out/pre-prepared foods. Now that I know I'm gluten intolerant, and also realize just how few people out there understand what gluten free really means, I feel not taking personal responsibility for producing myown meals is an unnecessary risk. Time constraints make it at times a requirement all too frequently. My Husband is unable to cook. He has a history of odd attempts, the results of which were generally not edible. I'm not joking here. Not. Edible.
It requires that I figure out how to prepare things on the weekends that will keep well that I can build meals for us throughout the week.
I like that I'm doing this more. Seems well worth the effort.
